After owning & running an Italian restaurant for over 6 years and teaching vocational culinary for the past 5 we are thinking of using our outdoor wood fired oven (rectangular tunnel type) for private lessons. We are going to teach homemade mozzarella, neapolitan 00 flour prep using neapolitan sour dough starter and eventually artisan bread making. Right now we are experimenting in designing small homemade beehive shaped pizza ovens from locally obtained materials for future classes for people looking to design their own. Suggestions would be appreciated.